Use a toothpick to create two holes in each cherry tomato; this helps the marinade to flavor the insides. Soak bamboo skewers for 30 minutes before using to avoid burning. Serve these veggies alongside grilled tofu and seafood, or as a side dish with pasta. For a gluten-free version, swap GF tamari for the soy sauce.
Ingredients
- 4 cloves garlic, minced
- 1/4 cup fresh basil leaves, minced
- 6 tablespoons low-sodium soy sauce
- 1/4 cup rice wine or sake
- 2 tablespoons lemon juice
- 1/4 cup rice vinegar
- 1 tablespoon olive oil
- 1/2 tablespoon honey
- 3 small green zucchini, cut diagonally into 1-inch chunks
- 3 small yellow squash, cut diagonally into 1-inch chunks
- 1/2 pound cremini mushrooms
- 1 pound cherry tomatoes (see note above)
- 1 red onion, cut into 8 wedges
Instructions
- Make sauce: Combine all ingredients in a jar and shake well to combine. Refrigerate for up to 1 week. (Makes 1 1/2 cups.)
- Place all vegetables in a large bowl or rectangular dish. Add sauce; toss to coat. Cover and refrigerate for at least 1 hour (or overnight), turning occasionally.
- Preheat grill to medium. Thread all vegetables onto six to nine 15-inch bamboo skewers. Leave about 1/8 inch between each piece to allow even cooking.
- Grill kabobs, turning occasionally, until golden and tender, 10-15 minutes.
Notes
PER SERVING: 121 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 6g protein, 19g carb, 4g fiber, 562mg sodium.
